By Matthew Kadey from his book, Rocket fuel
Who says granola has to be served from a bowl? These little bundles of nutrients are an on-the-go way to carry your beloved hippie food.
Prep time/cook time
20 minutes / 15 minutes
• 1½ cups quick-cook oats
• ⅓ cup wheat germ or ground flaxseed
• ½ cup chopped pecans or almonds
• ¼ cup hemp seeds (hemp hearts)
• ½ cup dried cranberries
• ½ cup chopped dried apricots
• ⅓ cup unsweetened dried shredded coconut
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 large egg
• ½ cup honey or brown rice syrup
• ¼ cup melted coconut oil
Preheat oven to 350°F. In a large bowl, stir together oats, wheat germ, pecans or almonds, hemp seeds, cranberries, apricots, coconut, cinnamon, ginger, and salt. In a separate bowl, lightly beat egg and stir in honey or brown rice syrup and oil. Add wet ingredients to dry and mix until everything is moist.
Divide mixture among 24 greased or paper-lined mini-muffin cups and make sure to pack it down tightly to help hold everything together. Bake for 15 minutes, or until the edges begin to brown. Let cool several minutes before unmolding. Chill in the refrigerator for up to 1 week and transport in a small zip-top bag.